Broccoli meatball pagoda(xi lan hua rou wan ta )

Broccoli meatball pagoda

Introduction:

"The original recipe is from popular brunch by Zheng Rongxian of South Korea. In the book, sausages and broccoli are used to match. I changed it to Swiss meatballs my daughter likes. The name of this tower book is sausages and broccoli custard cakes, which is actually the salty tower we often eat. It's a good choice to make breakfast or afternoon tea with this tower. Crispy TAPI with soft and tender stuffing, broccoli, meatballs, eggs and milk are very nutritious and delicious. If you use it to make breakfast, you can bake TAPI in advance, prepare the stuffing in the morning and put it into the oven, with a cup of milk, which is a very enjoyable breakfast. ”

Production steps:

Step 1: mix the high gluten flour and low gluten flour, sift them in a large bowl, dice the cold butter and add in. (cut the butter from the refrigerator and use it directly. Don't soften it.)

Step 2: knead the butter and flour into small granules by hand.

Step 3: add salt, sugar, cold water and dough, wrap plastic wrap and refrigerate for 1 hour

Step 4: when the dough is refrigerated, make the filling first: take another bowl and pour in the milk, then add the cream.

Step 5: add the egg mixture.

Step 6: add a little salt and pepper.

Step 7: stir the egg and milk well, and it's ready.

Step 8: half the meatballs in the stuffing and cut the broccoli into small pieces. Stir fry the white onion until transparent.

Step 9: roll the cooled TAPI into a 0.3cm thick round cake.

Step 10: put the rolled round cake on the pie plate and press it with your hand.

Step 11: lay a piece of tin foil in the tower mold, and then put in beans or crushed stones.

Step 12: bake in a preheated 180 degree oven for 15 minutes and remove.

Step 13: put meatballs, broccoli and onion into the baked cake.

Step 14: pour in the egg and milk mixture

Step 15: put it in a preheated oven for about 30 minutes.

Materials required:

High gluten flour: 70g

Low gluten flour: 80g

Butter: 90g

Salt: 2G

White granulated sugar: 5g

Cold water: 50g

Meatballs: 6

Broccoli: small half

White onion: 1 / 2

Milk: 50ml

Light cream: 100ml

Egg: 1

Egg yolk: 1

Pepper: a little

Note: 1. Do not soften the butter at room temperature in advance, take it out of the refrigerator and cut it into small pieces. 2. 2. Do not knead the dough repeatedly, otherwise the TAPI will taste hard and not crisp. 3. Put a piece of tin foil before baking the tower skin, and then put beans or crushed stones to prevent the tower skin from expanding and deforming when heated. 4. Tin foil should be matte when touching food. 5. Please adjust the temperature of the oven by yourself, observe more after the last few minutes of baking, and cover the tin foil after the color is satisfied until the baking is finished.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Xi Lan Hua Rou Wan Ta